Great American Seafood Cook-Off
Fires blazed and seafood sizzled as New Orleans hosted the fifth annual Great American Seafood Cook-Off in August 2008. During the two-day competition, 15 chefs from 14 different states prepared their best dishes using the seafood indigenous to their state. Famed New Orleans chef John Besh, the winner of the 2004 competition and the 2006 James Beard Foundation's Best Chef of the Southeast, hosted the event. D

10:00 pm

Joanne Weir's Cooking Confidence"Spain On My Mind"
Joanne shares with us her emotional connection to Spain. She begins by preparing Salmorejo, a cold tomato and bread soup she first discovered in Southern Spain, and then works with her student Joan to overcome his fear of cooking lamb by preparing a hearty lamb, white bean, and chorizo stew with a spicy infused olive oil drizzled over the top. Recipes: Salmorejo and Spanish Lamb Stew. D

10:30 pm

Rick Steves' Europe"Athens and Side Trips"
Rick tours the must-sees of ancient Athens, then takes the fast-paced pulse of the modern city. On side trips, he visits the ruins of the mystical oracle at Delphi and takes a fast boat to the traffic-free island of Hydra.G

11:00 pm

Theater Talk"Star Quality: The World of Noel Coward"
A tour of the New York Public Library for The Performing Arts' exhibition "Star Quality: The World of Noel Coward" guided by historian Barry Day with Coward's long-time friend and colleague, Geoffrey Johnson. D

11:30 pm

Closer to Truth"Why The Laws of Nature?"
What's real? What's fundamental? There are regularities in nature, things that are or work the same-always, everywhere, across the universe just like in your kitchen. Down deep, what are the laws of nature? What makes them "laws"? And where do they come from?. D